This creamy chicken Maryland soup is a warm hug in a bowl! It’s filled with tender chicken, veggies, and a delicious creamy broth that makes it super comforting on chilly days.
I love how it warms me up and brings everyone together for a cozy meal. Plus, it’s so easy to make—just throw everything in and let it simmer while you relax for a bit!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for a quick option, or any leftover chicken works nicely! If you’re looking for a vegetarian version, try chickpeas or mushrooms instead.
Heavy Cream: For a lighter soup, substitute half-and-half, or use coconut milk for a dairy-free option. I love the richness that heavy cream adds, but don’t hesitate to experiment!
Egg Noodles: While I prefer egg noodles, any pasta such as rotini or even rice can work well. If you’re gluten-free, try using gluten-free pasta; it tastes just as good!
Vegetables: Feel free to add frozen peas or other veggies like spinach to enhance the nutrition. I personally love adding a handful of fresh spinach at the end for color and flavor.
How Do I Get the Perfect Texture in My Soup?
Getting the right texture in your creamy chicken soup is key. Start by cooking your vegetables until they’re soft but not mushy. This will give your soup a good base and a nice mouthfeel.
- Sauté onions, garlic, carrots, and celery until soft (5-7 minutes).
- Sprinkle flour to thicken, cooking briefly to eliminate the raw taste.
- Slowly add broth while stirring constantly to avoid lumps.
- Let the soup simmer to allow flavors to blend and thicken slightly before adding pasta.
- Cook the noodles just until tender, then stir in the chicken and cream, heating through gently.
Taking your time with these steps makes a big difference for a creamy, smooth texture. Enjoy the comforting bowl of soup!
How to Make Creamy Chicken Maryland Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups cooked chicken, shredded or chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced thin
- 2 celery stalks, finely diced
- 1 cup egg noodles or similar pasta
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus more for garnish
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Crusty bread for serving
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish. It’s a wonderful meal for weekday dinners or whenever you want something comforting!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add in the chopped onion, minced garlic, sliced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until they become tender and fragrant.
2. Thicken the Base:
Sprinkle the flour over the softened vegetables and stir well to combine. Cook for another 1-2 minutes to get rid of the raw flour taste. This step will help thicken your soup!
3. Add the Broth:
Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Bring the mixture to a simmer, which will help it thicken a bit further.
4. Season the Soup:
Add in the dried thyme, dried parsley, salt, and pepper. Let everything simmer together for about 5 minutes, allowing the flavors to meld.
5. Cook the Noodles:
Next, add the egg noodles to the pot. Cook them until they are just tender, about 6-8 minutes, stirring occasionally so they don’t stick together.
6. Add Chicken and Cream:
Stir in the cooked chicken and heavy cream to the pot. Heat through without boiling to prevent curdling, about 3-5 minutes. Your soup should be creamy and full of flavor!
7. Final Tasting:
Adjust the seasoning with extra salt and pepper as needed. If you like, you can add more herbs for extra flavor. It’s all about your taste preferences!
8. Serve and Enjoy:
Ladle the soup into bowls, garnishing with freshly chopped parsley and a sprinkle of black pepper. Enjoy it hot, and don’t forget to serve it with some crusty bread for dipping!
Now you have a delicious, comforting bowl of creamy Maryland chicken soup! Enjoy every spoonful!
Can I Use Store-Bought Chicken Broth?
Absolutely! Store-bought chicken broth is a convenient option and will save you time. If you prefer homemade broth, just make sure to season it well for a richer flavor.
How Can I Make This Soup Gluten-Free?
To make this creamy chicken soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Use gluten-free pasta to keep the recipe entirely gluten-free!
Can I Freeze Leftover Soup?
Yes! You can freeze this soup, but it’s best to do so without the noodles. Let the soup cool down, then transfer it to airtight containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge and reheat on the stove, then add cooked noodles just before serving.
What Vegetables Can I Add for Extra Nutrients?
Feel free to toss in other veggies like spinach, peas, or bell peppers! Just add them in during the last few minutes of cooking to keep them vibrant and nutritious. Enjoy experimenting with your favorite vegetables!
